Ingredients
½ - ¾
lbs wild halibut (enough for two)
Kosher salt
Freshly ground black pepper
Stone ground whole wheat flour
2 tbsp Meyer lemon juice
1 tsp olive oil
1 tbsp white wine
1 ½ tbsp butter
1 tbsp capers, rinsed and drained
1 tbsp coarsely chopped fresh tarragon
2 tbsp chopped chives
2 tbsp chopped flat leaf parsley
(Goes well over black Forbidden rice—sauté a little chopped shallot until soft, then add the rice and water and cook according to package directions.)
(Goes well over black Forbidden rice—sauté a little chopped shallot until soft, then add the rice and water and cook according to package directions.)
Sprinkle the halibut on both sides with kosher salt and a little
freshly ground black pepper, then lightly flour on both sides. Combine the lemon juice, olive oil, and white wine in a
small dish.
Heat a nonstick or ceramic pan over medium heat. Drizzle lightly with olive oil, then add the fish to the pan and fry for a few minutes on each side, until just before the inside is cooked through (I always cut into the middle after it's lightly browned on both sides to get a sense of how much longer it has to cook...nobody will ever know if you serve it with the cut face down or with sauce over the top.)
When the fish is almost but not quite cooked through, serve immediately
over rice (it will keep cooking on the plate from the heat of the rice).
Immediately after serving the fish, replace the pan over
medium-low heat. Add the butter, let it melt, then add the lemon-wine mixture.
Wait 10 seconds for the alcohol to steam off, then add the capers and a pinch
of salt, and turn off the heat. Add the herbs, stir a couple times, then spoon
over the fish.
Serve immediately.
Serves 2. Pairs very well with sautéed leeks and baby kale and a
French white.